Yield: 1 Servings
Measure | Ingredient |
---|---|
8 \N | Chicken breasts; halves, boned & skinned |
6 tablespoons | Chicken broth; fat free |
4 tablespoons | Flour |
2 cups | Chicken broth; fat free |
1 cup | Evaporated skim milk |
4 tablespoons | Dijon mustard |
1 can | (14 1/2 oz) artichoke hearts; drained and sliced |
\N 8 | servings |
In a large non-stick skillet that has been sprayed with a non-fat cooking spray, saute chicken in 6 tablespoons chicken broth. Remove from pan. Add flour to pan and stir until smooth. You might need to add 2 or 3 more tablespoons liquid Butter Buds if it is too dry. Stir in 2 cups broth and skim milk. Next add mustard. Add artichoke hearts and simmer chicken in sauce for 30 minutes. Serve over rice or noodles.
Source: Butter Busters Cookbook Posted to recipelu-digest Volume 01 Number 523 by "Noreen Welsh" <Noreen@...> on Jan 14, 1998